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Palak Chi Bhaji with Jwari Bhakri

During my last IT job, some of the good memories I have is having lunch with the girls. I looked forward to our lunch and the talks thereafter. Since it was a large group from various cultures I picked up a lot of inspiration and recipes. This one is from one colleague who is now a dear friend.

She got this once for lunch, which was made by her mom and I oh so loved it. My mother makes a similar version which has curd in it. This, however, has lots of lentils and is super nutritious. I paired this with Jwari Chi Bhakri or a hand patted traditional Maharashtrian Sorghum Flour Flat Bread. I am slowly learning to make these on my own and I’m getting better. Jwari Chi Bhakri is a staple dinner diet in Maharashtrian households. My favorite is with Methi Chi Bhaji / Fresh Fenugreek Leaves. Now on to the recipe

Spinach/Palak leaves Chopped-250 grams

Split Pigeon Peas / Tuver Dal-40 grams

Split Moong Dal-40 grams

Peanuts-30 grams

Besan/Chickpea Flour-2 tbsps

Salt- 2 tsp

Jaggery-3 tbsp

Tamarind Paste-2 tbsp

Mustard Seeds-1/4 tsp

Turmeric-1/4 tsp

Asafoetida-1/4 tsp

Chilli Paste-1 tbsp

Garlic Paste-1 tsp

In a vessel add cleaned and chopped palak, dals, peanuts and a cup of water. Place this in a cooker and let go off one whistle, thereafter simmer the gas for 12 minutes and switch off. Once cooled remove and mash the mixture with the back of a ladle. Add salt, jaggery, Chickpea Flour and Tamarind Paste; give it a good mix. Heat 4 tbsp oil and temper with Mustard Seeds, Turmeric, Asafoetida, Chilli Paste and Garlic Paste. Mix well and serve hot with Chapatti, Rice, or Bhakri.